The other day my daughter-in-law dropped off some polenta that she made. I think I made polenta once, or maybe I bought it, I honestly can’t remember. I do remember having to sear it in a pan because left over polenta tends to solidify pretty quickly. I had some chicken thighs in the fridge, I know I think I ALWAYS have chicken thighs in the fridge. I did not have an open bottle of wine in the fridge so I had to open a new one; it happens sometimes.

So I did have to google if you could re-hydrate left over polenta. I don’t have a lot of experience with Polenta so yes you can; I used lots of chicken stock and added some more butter and a whole lot of freshly grated parmesan cheese. With the polenta the way I wanted it to be. The chicken thighs needed to bring the flavor. No disrespect to polenta, it’s not a flavor booster so the thighs needed to bring a little punch and to cut a little of the richness.

white wine chicken thighs over creamy polenta

a crave worthy chicken dish, and a great way to use leftover polenta or if you want to make some creamy polenta to go with.

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Course dinner

Cuisine American

Ingredients

  

• 8 boneless skinless chicken thighs
• ½ cup red wine vinegar
• 1 cup chicken broth
• 1 tablespoon honey
• 1 tablespoon tomato paste
• 1 teaspoon butter
• 2 large shallots thinly sliced
• 3 cloves garlic minced
• ½ cup dry white wine
• 2 tablespoons sour cream
• ¼ cup Parmesan cheese
• fresh parsley for garnish
• Kosher salt and black pepper

Instructions

 

• Dry off the chicken thighs and season with salt and pepper.
• In a medium saucepan, add the vinegar, honey, chicken broth and tomato paste. Bring to a boil reducing it down to about 3/4 of a cup. roughly 4-5 minutes. Remove from heat and set it aside.
• In a large skillet, melt the butter over medium-low heat and add the chicken cooking the chicken until browned on both sides, about 6-7 minutes. Remove to a plate.
• Add the shallots to the pan and cook for a 4-5 minutes until soft and then add the garlic and cook for another 30 seconds. Return the chicken thighs, pour the sauce over the chicken, add the wine and season with salt and pepper to your liking. Add a couple of tablespoons of sour cream or Greek yogurt. If it is too dry add more chicken stock.
• Serve over creamy polenta. To make it creamier add more stock, butter and for better flavor add freshly grated Parmigiano Reggiano cheese. The better the ingredients the better flavor.

Keyword creamy polenta, polenta, white wine chicken thighs, white wine chicken thighs over creamy polenta

recipe adapted from unrulybliss.com